This Lemongrass Chicken is fragrant, juicy, and packed with flavor from freshly grated lemongrass, honey, and spices. Ready in just 20 minutes, it’s pan-fried until golden and crispy, then finished with a quick broil—perfect with steamed rice for an easy, delicious meal.
Easy Lemongrass Chicken Recipe
This lemongrass chicken recipe is incredibly easy to make and bursting with bold, delicious flavors. With just four simple ingredients—lemongrass, honey, salt, and black pepper—it comes together effortlessly while delivering amazing taste.
As the chicken cooks, the delightful aroma of lemongrass fills the kitchen, making it impossible to resist. I kept this recipe simple with easy-to-find ingredients. For those who enjoy a bit of heat, I added a dash of cayenne pepper, which is optional but adds a nice kick.
Slice up the juicy, pan-fried lemongrass chicken, serve it with rice, and drizzle the flavorful pan juices over the top for an easy, delicious meal you’ll want to make again and again. Be sure to check out my tips and tricks below to make this recipe perfect every time!
If you’re looking for more chicken with lemongrass recipes, don’t miss my Lemongrass Wings, Honey Lemongrass Baked Chicken, and Lemongrass Cilantro Chicken!
Add This Recipe To Your Dinner Rotation
I love lemongrass and its fragrant, citrusy, exotic flavor in a variety of dishes, and it’s especially flavorful with chicken. This dish often finds its way to my dinner table.
- Easy to make. This recipe is ready in just 20 minutes. It’s hassle-free, with accessible ingredients.
- Aromas that’ll make you hungry. The moment the chicken hits the skillet, the fragrant scent of lemongrass will fill your kitchen, and it’s honestly so tempting you won’t be able to wait to eat!
- Crispy and juicy. The chicken gets that crispy skin on the outside while staying juicy and tender on the inside. It’s the perfect balance of texture and flavor.
- One-pan wonder. Less mess, more flavor. All you need is one skillet, and those pan juices? Drizzle them over your chicken and rice for extra deliciousness.
Ingredients You’ll Need
- Lemongrass: Use the lower, thicker white part for cooking while discarding the upper leafy part. Bruise or chop the lower part (about 6-inch/15-cm length) to release its flavor.
- Chicken: I used boneless, skin-on chicken thighs, but you can also use boneless, skinless chicken breasts if preferred. Deboning the thighs is easy, and you get tender meat with the glorious chicken skin.
- Honey
- Salt
- Ground black pepper
- Cayenne pepper: For less heat, use paprika for a mild smoky flavor, or skip it altogether for a more mellow dish.
- Oil: Use vegetable oil, canola oil, or olive oil. Avoid extra virgin olive oil at high heat due to its lower smoke point.
Shopping Guide: Fresh lemongrass is best found at Asian markets or larger supermarkets. Look for vibrant, firm stalks with a strong, fresh lemon fragrance. If fresh lemongrass isn’t available, dried lemongrass can be used as a substitute, though it has a milder flavor.
How To Make Lemongrass Chicken
Start by using a Microplane grater to grate the lemongrass, or chop it finely if you don’t have one.
Mix the chicken with the lemongrass, honey, salt, pepper, and cayenne (if using), and let it marinate for 10–15 minutes.
Heat a bit of oil in a skillet over medium heat. Begin by cooking the chicken skin-side down until it’s nicely browned. Then flip it over and cook the other side until the meat is crispy and golden. Ensure it’s cooked all the way through!
Transfer it to the oven and broil for about 1 minute to achieve that crispy, charred finish. Serve immediately with steamed rice!
Secrets To The Best Lemongrass Chicken
- For maximum flavor, grate the lemongrass using a Microplane. This releases aromatic oils, enhancing the dish’s fragrance. If a grater isn’t available, finely chop it with a sharp knife.
- Allow the chicken to marinate for at least 10–15 minutes to absorb the flavors from the lemongrass, honey, and spices. For even more flavor, marinate for up to an hour.
- When pan-frying, always start with the chicken skin-side down. This ensures crispy skin and juicy meat. Once the skin is golden, flip it to cook the other side evenly.
- To check if the chicken is done, use a meat thermometer—aim for 165°F (74°C) for chicken thighs. If you don’t have one, cut into the thickest part; clear juices and no pink meat indicate it’s cooked. Pressing the chicken with tongs should show it’s firm and bounces back.
Pro Tip: To use the lower part of lemongrass, cut it into 6-inch (15 cm) lengths. Trim or peel off the tough upper leaves, then bruise the stalks with the back of a cleaver or a pestle. You can also chop or slice them as needed.
Frequently Asked Questions
Yes. You can toss in some veggies like bell peppers, zucchini, or broccoli in the last few minutes of cooking for a simple, one-pan meal.
Can I cook this chicken on the grill instead of in a skillet?
Yes, grilling the chicken would be perfect! Just preheat your grill and cook the chicken over medium heat until it reaches 165°F (74°C). The grill will impart a smoky flavor and crispy skin.
Can I cook this in an air fryer?
Yes. Preheat your air fryer to 375°F (190°C), then cook the marinated chicken for about 20-25 minutes, flipping halfway through, until it reaches 165°F (74°C).
Can I bake instead of pan-frying it?
Yes. Bake at 375°F (190°C) for 25-30 minutes, flipping halfway through, until it reaches 165°F (74°C). For crispy skin, broil for the last 1-2 minutes.
Can I skip the broiling step if I don’t have an oven?
Yes, you can skip the broiling step. The chicken is fully cooked before broiling, so just pan-fry until crispy and golden on both sides for a delicious result.
How do I store leftovers?
Let the chicken cool completely before placing it in an airtight container. It will stay good in the fridge for about 3-4 days.
How many calories per serving?
This recipe contains approximately 274 calories per serving.
What To Serve With Lemongrass Chicken
For a wholesome Southeast Asian meal at home, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on social media for new updates.
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